Cheesecakewhatnow? The Swedish Christmas version of cheesecake! With gingerbread in the crust and lingonberries in the filling it’s a very Swedish take on the traditional no-bake cheesecake.
Here’s how to do it:
Crust:
150g gingerbread cookie crumbs
40g flour
75g melted butter
1tsp cinnamon
0.5tsp ginger
0.5tsp cloves
0.5tsp bitter orange peel
-> mix everything and press down in a 22cm spring form, bake at 200C for 10min
Filling:
150ml heavy cream, whipped to stiff peaks
200ml full-fat crème fraîche
200g cream cheese
60g powdered sugar
400g lingonberries
2tbsp sugar
4 gelatin leaves or 6tsp gelatin powder
Simmer berries and sugar until thouroughly heated and some juicing has happened (time will vary depending on frozen vs fresh berries).
Beat cream cheese, creme fraiche, and powdered sugar until fluffy and soft peaks. Fold in whipped cream.
Soak gelatin leaves in cold water, then dissolve in lingonberry mix. Let berry mix cool to room temperature and then fold into cream mixture. Pour mixture on top of completely cooled crust and let set in fridge for 4h.
Enjoy!